Lunch: Cinnamon Rhubarb Bread with Brown-Butter Glaze

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Cinnamon Rhubarb Bread with Brown-Butter Glaze

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

3 cups All-purpose Flour
1 Tablespoon Baking Powder
1-1/2 Tablespoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Kosher Salt
3 Large Eggs
1-1/2 cup Sugar
1/4 cup Vegetable Oil
1/4 cup Applesauce
1 Tablespoon Pure Vanilla Extract
2 cups Chopped Rhubarb

Instructions

Preheat oven to 325 °F. Lightly spray the insides of two 8 x 4 inch loaf pans and set aside.
In a large mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt.
In a medium mixing bowl, beat eggs. Stir in sugar, oil, applesauce, and vanilla.
Add wet ingredients to dry ingredients, stirring until just moistened, taking care to not over-mix. Reserve a few pieces of the rhubarb. Fold the rest of the rhubarb into the batter and then divide batter evenly between the two prepared pans. Poke the reserved rhubarb pieces into the top of the bread, for a pretty effect.
Bake about 60 –65 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.
Loosen edges and remove loaves from pans. Cool loaves completely on wire racks.

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